ABUJA, NIGERIA | THURSDAYS - SUNDAYS | 6PM - 11PM | 08094111112
Our Commitment
Sustainability at The Core
As a restaurant, we are aware of the impact the food industry contributes on global warming and pollution at large. We are at the forefront of total utilization of produce, sustainability and farm-to-table in Nigeria.
Each dish in our Sàró menu is crafted with this philosophy in mind. We work directly with local farmers to source the freshest seasonal ingredients, utilize every part of our produce from root to stem, and minimize waste through innovative preservation techniques.
Our commitment extends beyond the kitchen—from our energy-efficient equipment to our water conservation practices and biodegradable packaging, every aspect of our operation is designed with environmental responsibility in mind.
The Journey
Our 7-Course Experience
WELCOME DISH
THE EYE
Yoghurt and Olive oil in a soft gel bubble
Imagine a delicate sphere of yoghurt and olive oil, its smooth surface hinting at the creamy richness within. Upon the tongue, it gently bursts, releasing a refreshing blend of tangy yoghurt and the fruity notes of olive oil. Subtle hints of thyme add an aromatic complexity, while thin olive slices provide a visual elegance and a textural counterpoint. This is a light and intriguing start, designed to awaken the palate.
Key Ingredients: Yoghurt, Olive Oil, Sodium Alginate, Calcium Lactate, Thyme, Olive Slices.
01
FUNGI
Smoked Labneh and Roasted Beetroot and Mushrooms
This dish offers an earthy and smoky embrace. Creamy smoked Labneh, with its tangy and slightly salty profile, forms a luxurious base. Intertwined are tender roasted beetroot, bringing a touch of sweetness and vibrant color. Meaty mushrooms, prepared to highlight their inherent umami, complete the trio. A whisper of garlic adds a savory depth, while a sprinkle of activated charcoal not only provides a striking visual contrast but also a subtle, clean minerality.
Key Ingredients: Labneh, Beetroot, Mushrooms, Garlic, Activated Charcoal.
02
KIMCHI FRUIT
Spicy Fruit Kimchi with Rocket, Sesame seed brittle
A vibrant and exciting interplay of flavors and textures awaits. Spicy fruit kimchi, alive with the fermented tang and subtle heat of gochugaru, is the star. Crisp cucumber and juicy pineapple offer refreshing sweetness and contrasting textures. A delicate sesame seed brittle adds a nutty crunch and a touch of sweetness. Black sesame seeds provide visual intrigue and an earthy note, while a hint of sugar balances the spice. Fresh rocket greens introduce a peppery finish, creating a complex and invigorating dish.
Key Ingredients: Cucumber, Pineapple, Gochugaro, White Sesame Seeds, Black Sesame Seeds, Sugar, Rocket Greens.
03
SEA SMOKE
Giwan Ruwa baked in Plantain leaf.
Experience the delicate smokiness infused into Giwan Ruwa, a local fish prepared with care. Baked within a fragrant plantain leaf, the fish absorbs its subtle sweetness and aroma, resulting in a tender and flavorful experience. Sweet peppers add a touch of color and a mild, sweet counterpoint to the smoky fish. This dish is a celebration of fresh, local ingredients prepared with traditional techniques.
Key Ingredients: Giwan Ruwa, Plantain leaf, Sweet Peppers.
04
BUBBLES
Mango and Citrus Sorbet
A refreshing and palate-cleansing interlude. This sorbet combines the tropical sweetness of ripe mango with the bright, citrusy notes of blood orange and mandarin. The result is a vibrant and tangy sorbet, offering a burst of fruity flavors and a smooth, icy texture. It's a delightful pause to prepare the palate for the courses to come.
Key Ingredients: Dosha Mango, Blood Orange, Mandarin, Sweet Orange.
05
PRAWN & BULGUR
Grilled Prawn, Pesto Risotto, and Chimichurri
This dish presents a harmonious blend of land and sea. Succulent grilled prawns, their natural sweetness enhanced by the grilling process, are paired with a vibrant pesto risotto. The creamy risotto, infused with basil and Parmesan cheese, provides a rich and comforting counterpoint. A drizzle of fragrant chimichurri, with its fresh herbs and subtle tang, adds a zesty lift. Nutty bulgur provides a wholesome texture, while pine nuts offer a delicate crunch. Parsley and coriander contribute fresh, herbaceous notes.
Key Ingredients: Prawn, Basil, Parmesan Cheese, Pinenut, Olive oil, Bulgur, Parsley, Coriander.
06
BEEF & MASH
Beef with Sweet Potato Mash, marbled Cauliflower sauce and Chimichurri
Indulge in a classic elevated. Tender beef, cooked to perfection, is served alongside a velvety sweet potato mash, offering a subtle sweetness and creamy texture. A marbled cauliflower sauce adds a luxurious richness and depth of flavor. The vibrant chimichurri, with its fresh herbs, garlic, and a hint of chili, cuts through the richness and adds a lively herbaceousness. Thyme oil provides an aromatic layer, while green chili offers a touch of warmth. Fresh coriander and parsley complete this comforting and flavorful dish.
Key Ingredients: Beef, Cream, Milk, Sweet Potato, Cauliflower, Thyme Oil, Green Chili, Coriander, Parsley.
07
BLACK
Burnt Mango Cheesecake, Salted Caramel Ice Cream
A visually striking and decadent dessert. A burnt mango cheesecake offers a unique caramelized flavor profile, balanced by the creamy richness of the cheesecake itself. A salted caramel ice cream provides a sweet and salty contrast, melting into the warmth of the cheesecake. The inclusion of activated charcoal lends a dramatic black hue and a subtle textural element. Cream cheese, heavy cream, sugar, milk, mango, egg, cocoa, and flour come together to create a complex and satisfying sweet ending.
